Tasty tarheads
By VicentaLakin
It's a hard dish that used to be a guest in the countryside. If you're going to be robbed at the table, you're going to have to split it completely. That's the taro varnish, with beans and garlic, and the smell of that is so sweet. It's the best way to do that, really. Main ribs: thinner body layer, thinner meat, softer taste, which is delicious in any way you cook。
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Steps for Tasty tarheads
1
First, chop the ribs into small pieces, soak them in the water for a while, and get the blood out of the water and dry them。
2
Then I cut the garlic into garlic, and I cut the soybeans。
3
The asphalted ribs are placed in the bowl, with wine, white pepper powder, raw pump, platinum oil, white sugar and corn starch, which are evenly mixed with slurries and sequestered for 10 minutes。
4
And pour into the shredded garlic and the bean, evenly mixed with the ribs, so that they could all be covered and left behind。
5
Cut the taro out of the skin into a piece of taro of almost thickness, and put it under the bottom of the bowl。
6
Put all the salted ribs on the tarp。
7
It's made of a nice one- unit steam oven, full of water, fresh and pure, 100 degrees, 40 minutes。
8
The evaporation process is used to observe the evaporation of the food in it through glass windows, and to prevent evaporation if the water in the midway water box is not remembered to be added。Tasty tarheads Make Tips
Without a steambox that can be used as a steam pan, it would be preferable for the food to be provided with a film to protect the water from re-flow, and there would be no problem with the steam oven。